BREAD RAWA DOSA

NEEDED
Rawa - 1/2 cup
Leftover Bread  - 1 cup
Rice atta -1 tbsp
Hing
1 tomato - finely chopped
1 green chilly - chopped  or pepper
1 big onion - finely chopped
Salt
Curd - 2 tbsp
Temper - 1 tsp oil and mustard 1 tsp

In a bowl soak rawa in little
water. Keep aside for 1/2 hr.
Slightly turn the bread in a mixer.
Add this bread crumbs to the rawa.
Add the chopped chilly, tomato, onion.
Add hing, salt and curd. Mix well.
Temper mustard in 1 tsp oil and mix in the batter.
Check the consistency, add water if required.
Heat a tawa and pour a laddle of this batter.
It spreads itself as soon as u pour.
Just adjust the corners.
Add little oil and cook in medium flame.
(Takes some time to cook).

Carefully flip the otherside.
Remove and serve with chutney.

ADAI

NEEDED
Boiled rice - 2 1/2  cups
Urad dal- 1/2 cup
Toovar dal - 1/2 cup
Channa dal - 1/2 cup
Hing
Red chilly - 8
Curry leaves - little
Salt

Method
In a big bowl soak boiled rice , add enough water.
Take another bowl and soak the 3 dals together.
Keep aside for 4 to 5 hrs.
Then wash the rice and dal seperately twice or thrice.
Drain the water.
In a mixer first grind boiled rice , add red chilly, hing , curry leaves.
Add water as required and grind to a smooth paste.
Transfer this to a big bowl.
Then grind the dal ,add water if required.
Don't grind very smooth,   (coarsely grind).
Add this to the same rice bowl .
Add salt as required , mix well and keep aside.(4 hrs for fermentation)
After 4 hrs u can make adai.
Check the consistency of the batter, add water if required.
( Same like we make dosai)

TUDHUVALAI DOSA

SOLANUM TRILOBATUM / TUDHUVALAI  is a thorny creeper , which bears a purple flower and a small fruit. The whole plant is used as medicine and a home remedy for variuos condition.
it can be cooked to make tasty and healthy  dishes.

HEALTH BENEFITS:
contains natural steroid.
Has been traditionally used to treat respiratory disease.
Good for cough.
cures astma

CLEAN THE THDHUVALAI  LEAVES ,(there will be small thorns, so cut the thorns.)
 MAKE DOSAI IN A TAWA and add the leaves (5) .cook both sides .
remove and serve with chutney.

MASOOR DAL DOSA

NEEDED

boiled rice - 1 cup
green moong - 1 cup
masoor dal - 1 cup ( can use  both with skin , and without skin )
red chilly - 4 to 5
salt
hing

METHOD

•  soak boiled  rice , masoor , green moong togerter for 2 hrs.
• wash and drain the water.
• add salt , red chilly, hing .
• grind this adding water as required .(dosa batter consistency)
• keep aside for 4 - 5  hrs.(fermenting)
• then make dosa.
• serve hot with chutney.

  

RAGI IDLY

NEEDED;

Rice - 1 1/2 cup (i  used boiled rice)

whole urad dal - 3/4 cup

ragi flour - 1 1/2 cup

salt

water as required

baking soda - 1/2 tsp

til oil for greasing idly moulds

METHOD

• soak rice and dal seperately.(5 hrs)
• then wash twice or thrice and drain the water . 
• grind them seperately adding water as required ,same as u do for normal idly .
• transfer the batter to a large container . 
• add ragi flour and salt . mix well and keep aside .( for fermentation )
• the batter will rise (ferment) , mix well .
• grease the idly moulds with til oil , pour ladle full of batter in each mould , and steam it .(10 min)
• remove , leave it to cool for 5 min , take the idly spoon, dip in water, slide it under the idly.
• the idly will just pop up. 
• serve hot with sambar or any chutney.

                                  

NOTE

grind dal smooth , little grit in rice batter is ok.

batter shd not be runny

use big containe , coz if small it will pour out while fermenting.

VEGETABLE IDLY

NEEDED

idly batter - 2 cups 

vegetables -( onion , peas , cabbage, capsicum , carrot , beans , ---any) - finely chopped

pepper - crushed - 1 tsp 

2 tsp oil, mustard , urad dal 

METHOD 

• In a pan add oil and temper mustard , urad dal . 
• addonion and fry till golden .
• add other vegetables , add salt and pepper .
• cook for 2 min and remove .
• add this vegetables to the idly batter . 
• mix well and  make ldly.
• serve with any chutney.

IDLY ( ground in mixy)

THIS IDLY CAME OUT VERY SOFT INSPITE OF GRINDING IN A MIXER.
ONLY THING IS U HAVE TO ADD 1/4 CUP EXTRA URAD DAL FROM UR ORIGINAL MEASUREMENT.

NEEDED                                                                            i took 1/2 the measurement
IN GRINDER                                                     
Boiled rice - 4 cups                                          
or 3 cups boiled rice , 1 cup plain rice)      
Full urad dal - 1 cup                                        
methi seeds- 1 tsp

IN MIXER  (I took 1/2 the measurement)
Boiled rice - 2 cups
(Or 1 1/2 cup boiled rice ,1/2 cup plain rice)
Full urad dal - 3/4 cup ( 1/2 + 1/4 cup)
Methiseeds - 1/2 tsp

• soak rice and  uraddal seperately  for an hr .
• wash twice  or thrice  before grinding.
• 1st grind urad  dal adding methi seeds, to a smooth paste adding water as required.
• remove and  grind the rice adding water . (not very smooth).
• combine the urad dal paste and rice paste together adding salt .
• keep aside overnite to ferment.

• grease the idly moulds with til oil .
• (mix the batter well before filling the mould.)
• fill the mould with the idly batter and steam for 10 min on a medium flame .
• repeat with the remaining batter to make more idlies.
• serve with any chuntey  , sambar .

NOTE
idly proportion depends from person to person .
it deponds mainly  on the urad dal .

SAGO ADAI / JAVARISI ADAI

S

NEEDED
sago/ javarisi/ sabudana - 1 cup (small sago)
boiled rice - 1 cup
toovar dal - 1/2 cup
channa dal - 1/2 cup
moong dal - 1/2 cup
red chilly- 4 (adjust chilly accordingly)
green chilly  - 2
black pepper - 1/4 tsp (opt)
hing
salt
curry leaves - 10
oil - for making adai

METHOD

• Soak boiled rice and sago seperately for an hr .
• soak all the dal together seperately.
• wash and grind the boiled rice 1st adding hing , chillies , curry leaves .
• then  add sago and dal .
• grind coarsely . (do not grind to a very smooth paste )
• add salt mix well and keep aside .
• prepare adai ( same like u make dosa).
• cook on both sides till golden brown .

KANJIPURAM IDLY

NEEDED:

TO GRIND FOR IDLY BATTER
1 cup boiled rice
1 cup plain rice
1 cup urad dal
Soak all the 3 together 8n water for 2- 3 hrs.
Then wash twice and grind to a batter  adding water as required.
( idly batter consistency)
Add salt mix well and keep aside.
Keep for fermenting.

FOR SEASONING
 1 tsp jeera
Little pepper- 1 tsp
Cashewnut- broken
Badam , pista- (opt)
Curry leaves
Ginger - finely chopped
Green chilly- chopped

METHOD:

• Temper  jeera , pepper, ginger , chilly , cashewnut  in ghee and add to the idly batter. 
• Add little grated coconut , and 1 tsp til oil to the batter.( this gives softness to the idly)
• Mix well and make idly.
• ( can make in idly mould  or grease a plate and make idly. Put pieces.
• Serve with coconut  chutney. 

RAWA DOSA

NEEDED:
1 cup - rawa
1/2 cup - wheat atta
1 tbsp -rice atta
Salt
1 tsp jeera
Hing
1 tsp oil, 1 tsp mustard, green chilly
water as required

METHOD:

• In a bowl put the  rawa and pour enough water. 
• Keep aside for  1/ 2 hr.
• Then add  wheat flour, rice flour , jeera , salt, hing , curry leaves.
• Temper mustard , green chilly and add yo the rawa mixture. 
• Mix well . add  water as required. ( pouring consistency. )
• Then make dosa.
• Serve with any chutney .

GUD DOSA / JAGGERY DOSA

NEEDED:
1 1/2 cup -wheat flour
1 cup -grated jaggery
Elachi powder
Water as required
Ghee r oil for making dosa

METHOD:

• 1 st dissolve the grated jaggery in water.
• Then add wheat flour , elachi powder and mix well .
• Add water if required. 
• ( batter will be like paste, sticky but pouring)
• Make small small dosa.
• Keep in medium flame and cook on both sides.

TOMATO DOSA

NEEDED:           serves 2
Tomato-  4
Green chilly
Ginger
Besan / gram flour -  1/4 cup
Rice flour -1 tbsp
Turmeric powder
Hing
Amchur powder -  1/2 tsp  (opt)
Salt

Method:

• Grind tomato, chilly, ginger  to a paste.
• Then add besan, hing, haldi, salt.
• Mix well ,to a dosa batter consistency( add water if req.)
• Make dosa.
• Tasty and easy to make.

MASAL DOSA

NEEDED:
idly batter
oil

FOR ALOO MASALA:
potato - Pressure cook (peel skin and slightly mash  )
green chilly
1 small tomato - chopped
ginger - little grated (opt)
onion - 1 - chopped
salt
hing
haldi / turmeric powder
corriander little
2 tsp oil, mustard 1 tsp

METHOD:

• temper mustard in 2 tsp oil , add the onion .
• fry till golden , add the chilly , tomato .
• cook for 2 min and add the potato .
• add salt , hing , haldi ,masala powder.
• cook for few min. 
• add corriander , mix well and remove.

now make dosa with the batter . keep this aloo masala  inside the dosa and serve .

APPAM PAL

NEEDED:

FOR APPAM :
1 cup - plain rice
1 cup - boiled rice
1 tbsp      -   urad dal
1 tsp methi seeds

METHOD:
soak all the 4 tog , for 2 hrs .
then drain the water . wash well .
then grind this to a smooth paste adding water as req.
add salt mix well and keep aside.
batter shd be in a pouring consistency.
prepare appam after 4hrs.
add 1/2 cup coconut milk to the batter before making appam.

take a non stick appam kadhai . pour a ladleful of batter in the kadai.
slowly rotate the khadai in a circular motion, so that the sides are thin while the middle is thick.
cover and cook for a min.
remove and serve with coconut milk.

FOR COCONUT MILK:
1 coconut- grated
little sugar
grind the coconut adding 1 cup water.
then remove and filter or squeeze the milk.
again add little water and grind again. filter.
ADD little sugar to the coconut.slightly heat the coconut milk and remove.

RAGI DOSA

Needed:

urad dal - 1 cup
ragi flour - 2 cups
salt
oil

METHOD:

• soak urad dal for 1/2 hr .
• wash , drain the water and  grind it to a smooth paste.( add water if required)
• to this urad paste add ragi flour, salt and  mix well .
• Add water and bring it to a dosa batter consstency.
• Pour 1 ladle full of the above batter onto a hot tawa and  make dosa.
• serve with chutney.

LAPSI DOSA

NEEDED:

lapsi / gothuma rawa - 1 cup
green chilly - 3
jeera - 1 tsp
curry leaves
hing
salt

METHOD:

• soak lapsi for an hr .
• drain the excess water and grind to a smooth batter adding all the above said ingredients.
• then make dosa.
• serve hot with any chutney.

MOONG DAL DOSA /pasarat

Needed:

green moong dal - 1cup
rice - 3/4 or 1 cup
asafoetida / hing
salt
red chilly 6- 10
curry leaves

Method:

• Soak moong dal and  rice in water for 1hr
• Grind with red chillies,salt,curry leaves and asafoetida to a dosa batter consistency.
• Then after 4 -5 hrs make dosa.
• serve hot with chutney or dosa molaga podi.
• u can also add onion and make like onion dosa.